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Banana Scones [Vegan, Gluten-Free]

This a great recipe from my wife Julie Piatt. All 4 of our kids love these for breakfast, and they go great with jam or a vegan butter substitute.

Alternatively, the scones are delicious served as a dinner roll with dishes such as vegan mashed potatoes and mushroom gravy, black bean vegan chili or vegetable soup.

Give them a try and let me know what you think!

Banana Scones [Vegan, Gluten-Free]


  • 2 1/4 cups amaranth, brown rice or buckwheat flour
  • 1/4 cup ground flax seeds
  • 1/2 cup arrowroot (sifted)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cardamon
  • 1/2 tsp cinnamon
  • 3 mashed organic bananas
  • 3/4 cup organic maple syrup
  • 1/4 cup coconut oil


  1. Sift all dry ingredients together in a large bowl.
  2. In a smaller bowl, mash bananas, maple syrup, and coconut oil.
  3. Make a well in the center of the dry ingredients, pour wet mixture in and mix by hand.
  4. Lightly press together to form 2-inch pieces.  Drop onto lightly oiled cookie sheet.
  5. Bake at 350 degrees for 20 minutes, or until lightly brown.  Scones should be organic in shape and drop like a cookie.
  6. Serve!






Graduate of Stanford University and Cornell Law School, Rich is a 45-year old, world-renowned vegan ultra-endurance athlete, wellness advocate, husband, father of 4 and inspiration to people worldwide as a transformative example of courageous and healthy living. Rich was the first of two people to complete EPIC5 – 5 Ironmans on 5 Hawaiian Islands in under a week. Rich’s inspirational memoir FINDING ULTRA (Crown / Random House) hits bookstores on May 22, 2012 and is currently available for pre-order everywhere. For more information on Rich, please visit: RICH ROLL WEBSITE & BLOG: http://www.richroll.com



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